Sodium Stearoyl Lactylate (SSL) is one of the most widely used emulsifiers in commercial baking today. It is added to bread, buns, frozen dough and pastries to strengthen gluten structure, improve dough elasticity, increase loaf volume and delay starch retrogradation. Many bakers search for how much Sodium Stearoyl Lactylate to add per kg of flour, and the recommended dosage is usually 0.2g to 2.0g per kg, fully compliant with most national food additive standards. Unlike other emulsifiers, SSL can significantly extend baked goods shelf life, keep bread soft for days and reduce product waste in industrial production lines. That is why Sodium Stearoyl Lactylate has become the go-to ingredient for large bakery factories looking to improve both texture and production efficiency.
Post time: Jul-15-2026